Description
Indulge in the rich, comforting flavors of homemade roasted tomato soup with this easy-to-follow recipe. Perfect for a cozy night in or as a starter for a special meal.
Ingredients
Roasted Tomatoes:
3 pounds ripe tomatoes halved,
Vegetable Mix:
1 large onion quartered, 6 cloves garlic peeled,
Seasonings:
3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or Italian seasoning,
Broth and Finishing:
3 cups vegetable broth, 1/4 cup fresh basil leaves, 1/2 cup heavy cream (optional), additional salt and pepper to taste
Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Place tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme, then toss to coat.
- Roast: Roast for 30 to 35 minutes until tomatoes are softened and caramelized.
- Simmer and Blend: Transfer roasted vegetables to a pot, add vegetable broth, and simmer for 10 minutes. Puree until smooth with an immersion blender or in batches in a regular blender.
- Finish: Stir in fresh basil and heavy cream if desired. Adjust seasoning to taste before serving.
Notes
- Enhance flavor with a roasted red pepper.
- Pair with grilled cheese or crusty bread.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Roasting, Simmering, Blending
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 9g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg (0mg without cream)
